Homemade Grainy Mustard

Looks like I’m making a habit of giving you guys non-recipes, am I not?

But hey, I hope you don’t mind, ‘cuz I get the feeling that I will be using them non-recipes more and more, as I am pretty much planning on making all my own condiments from now on…

You see, while I was doing the Whole30, I got into the habit of scrutinizing every single label, for I was to ban everything and anything that contained added sulfites, MSG, carrageenan or well of course… sugar!

I was shocked to find out just how insanely often these nasties get sneaked into our food!

For instance, did you ever read the labels on Balsamic Vinegar? You’d be surprised at how many of them contain added sulfites, food coloring, sugar, or even CARAMEL! Seriously! Caramel.

Sadly, this was NOT the exception. I actually had a hard time finding a bottle that did not contain any of the aforementioned nasties.

Same goes for mustard.

TONS of them contain added sulfites, alcohol and / or sugar!

SERIOUSLY??? What’s a girl to do?

Make her own, that’s what!

While making my own balsamic vinegar at home would be feasible, that might be pushing it a bit. I would take a heck of a chunk of time before it was ready to use!

Mustard, on the other hand…

Home Made Whole Grain Mustard | by Sonia! The Healthy Foodie

Now that was a whole different story!

It’s  like SO easy to make, and OMG SOOOOOO much better than the storebought stuff, you can’t even begin to imagine. You wouldn’t believe how sweet it is, and tangy, and STRONG! I love it so much, I just want to eat that stuff by the spoonful!

Of course, one of the great benefits of making your own mustard at home is you can flavor it which ever way you want…

Add herbs and spices, such as fresh rosemary, dill, thyme or terragon…

Throw in a handful of sun dried tomatoes, or maybe a few moroccan olives…

Play with your vinegar; try different kinds, like apple cider, white balsamic, white wine or even rice vinegar, why not?

And if you do booze, a good splash of beer, like a dark chocolate stout or a bold red ale, or a little drop of white wine, even…

I’m thinking maybe even fresh ginger, with a hint of vanilla could be extremely interesting.

And of course, there’s always the classic: honey!

Bottom line is, home made mustard is so much fun and easy to make, I could not not share this non-recipe with you…

So here goes the basics:

Home Made Whole Grain Mustard | by Sonia! The Healthy Foodie

Start with an equal ratio of mustard seeds to vinegar.

You can play with the ratio of black or brown to yellow seeds if you want. Just make sure you keep the vinegar to seeds ratio at roughly 1:1

Home Made Whole Grain Mustard | by Sonia! The Healthy Foodie

I used ½ cup black seeds…

Home Made Whole Grain Mustard | by Sonia! The Healthy Foodie

½ cup yellow seeds

Home Made Whole Grain Mustard | by Sonia! The Healthy Foodie

1 full cup White Balsamic Vinegar

Home Made Whole Grain Mustard | by Sonia! The Healthy Foodie

Gave that a quick stir…

Home Made Whole Grain Mustard | by Sonia! The Healthy Foodie

Covered with plastic film and let that stand overnight

(that stayed on the counter for a full 24 hours)

Home Made Whole Grain Mustard | by Sonia! The Healthy Foodie

When the mustard seeds have absorbed all of the vinegar, you’re good to go…

Home Made Whole Grain Mustard | by Sonia! The Healthy Foodie

Throw them in a small food processor, add ¼ tsp of salt and the juice of half a lime and process until fairly creamy.

As you can see, the yellow seeds will completely break down, whereas the darker ones sort of remain whole for the most part.

Oh, and if you want to add herbs and other flavorings, now would be a good time to do that!

Home Made Whole Grain Mustard | by Sonia! The Healthy Foodie

Transfer the mustard to a glass jar and place it in the fridge to macerate for a couple of days…

It’ll only get better, trust me!

Home Made Whole Grain Mustard | by Sonia! The Healthy Foodie

Of course, if you’re very impatient like me, you could also use it right away…

Home Made Whole Grain Mustard | by Sonia! The Healthy Foodie

And even eat it by the spoonful…

Oh yeah, it’s that good, really!

Best mustard I ever had!

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  1. says

    I am a real mustard LOVER! I have been wanting to try my hand at making my own for a while. This might just push me over the edge. It really does look easy. And completely delicious!

  2. says

    Normally I wouldn’t be that bothered about a bit of alcohol or sugar in mustard, not enough to make my own anyway…but when you mention that you could flavour it with whatever you want…I’m SOLD! I have some wonderful flavoured mustards that I got a while back (horseradish, beer, green peppercorn…) and they’re running out quickly – when they do I’ll definitely be trying your recipe!

    • says

      It’s not so much about the alcohol and sugar (although these are definitely out during a Whole30) but mostly about the ADDED sulfites and food coloring… Really not a fan!

      And oh my… horseradish in mustard!??! Oh my! Why didn’t I think of that? It’s got to be SPECTACULAR! I so have to try that. Thank you so much for the inspiration, Elly! 😀

      • says

        I think I just got a food boner.

        It’d be perfect! Maybe Wasabi instead of horse radish… With medium rare steak… (Sorry – first time to this blog. I’m not sure if vegetarinism is an issue here… is it?). Now…. I’ve just got to find yellow mustard seed……

        • says

          A food boner? LOL! I love it!

          And erm… been paleo for over 18 months now, so vegetarianism definitely not an issue around here. 😉 You can eat and talk about ALL the meat that you want. In fact, it might very well give ME a food boner if you did! Wait, can ladies get food boners, too? Well, I’d be getting the equivalent, anyway! 😉

      • says

        Given that I’m on a great big giant feminism buzz at the moment, I think the word “boner” needs to be redefined – to a state where a “lady boner” doesn’t need be a thing. Where we’re all free to use the word boner. To free the boner!

        I’m trying to work out whether this would work best with a steak, beef wellington or roast beef. The answer’s probably it’d be great with all of ’em! Unfortunately it’s going to be a while until I can try it. I’m currently in a house full of vegetarians.

        If anyone does give this a go with wasabi – let me know…

        Speaking of food boners…. do you talk in terms of “food porn”? I was out for dinner with a friend and we were totally drooling over the food porn. It had an open kitchen so we could perve at the chef’s tossing the salad. Total food porn – and the food was amazing.

        • says

          Ah, but food would be the ONLY kind of porn for me! The best part about it is you can look at it all you want “out in the open” and get all of the crazy boners that come with it without people even noticing! 😉 The ultimate scene for me would be something like salted caramel sauce, or silky melted chocolate, or thick, amber maple syrup being poured ever something, anything. That or runny egg yolks… Ooooooh yeah! That’ll get me going! Totally getting one of them “lady boners” just talking about it! 😉

          Oh, and as for your dilemma, I would totally go the roast beef route. Has to be very rare, though. Nice and juicy, beautiful dark pink color, and super tender. That’s the only way to go. And poor you living in a house full of vegetarians… I feel for you! Hopefully you get to sneak out for a good dose of real protein, from time to time! :)

  3. Kristin says

    Looks delicious! I have also heard you can make grain beer mustard with flat beer. If you were to add the flavoring of a flat beer what step would you add it in?

    Thanks! I am looking forward to trying out this recipe!

  4. says

    Seriously?? Why did I not know it would be so easy to make! I usually have too many mustard seed lying around anyway and this would be so perfect to make! And now…. Adding ginger sounds like heaven… With maybe just a tiny bit of honey… The possibilities are endless!

  5. margaret says

    does it have to be white balsamic vinegar? would white wine vinegar do? i really want to try this

  6. says

    oohhh my goodness I am a huge fan of homemade sauces and condiments so you can just keep it up!!! Hubby and I both love mustard flavors so I’m pretty excited to make this one!

    By the way I featured your Coconut Magic Brownie Bars recipe on my Top 15 Healthiest Tasty Treats list. If you want a badge for your site or just to check it out feel free to look at it out here: http://nickieslittlebubble.blogspot.com/2013/04/the-top-15-healthies-tasty-treats.html Have a good day!

  7. Colleen says

    Hmm…. I followed the directions for the ration of seeds to vinegar, and over 27 hours later the seeds have not completely absorbed all the liquid. It’s still pretty liquidy. Should I add more seeds or drain it off?

    • says

      Are the seeds nice and plump, Colleen? If they are, I would drain the excess vinegar but hold on to it. Process the seeds and add more of that liquid as needed until you reach the desired consistency. Keep in mind that the mustard does get thicker as it sits in the fridge for a few days…

  8. Joan says

    I love your ideas about herbs, etc but I would like to be able to print out the recipe without the pics(which are nice but I have made mustard before with the seeds and get that you have to soak, etc.)– I don’t really want to cut and paste all you directions – can you give us a printable recipe? I like your ideas to vary it very much —

  9. Kimmy says

    Hi there! I made your mustard this afternoon, but oh gosh it tasted so bitter! What did i do wrong?

      • Kimmy says

        I used white balsamic … soaked for 24 hours. With equal amounts of yellow and black mustard seeds. Could the mustard seeds have been old?

        • says

          I don’t think that mustard seeds ever go bad… or vinegar, for that matter. Really, I don’t know what to say! I’m stumped. I guess what I would do, if the mustard still tastes like it wants to become edible, is try adding some date paste or honey to it, and maybe a little bit of salt and pepper. Dried herbs might also help. Or crushed garlic… Hope you manage to save it, Kimmy. Keep me posted!

  10. Kim says

    I’ve grown mustard in my herb garden for this very purpose. I plan to make a variety of mustards. I want to use them for gifts. I saw your answer to how long they keep. What about storing on shelves? Would the jar need to be sealed or would the vinegar serve as a preservative?

  11. Sophia says

    Can you use balsamic that is not white? I have some great Ariston balsamic vinegar but I was just wondering if it has to be white. Also the photo directions are gorgeous.

  12. Kevin says

    I have been making a recipe almost exactly like this one for some time and I never taste the Mustard right after blending. It is always horribly bitter, most especially if you like it strong and make it only from the Black Seeds. Blend your soaked mixture and let it stand in the fridge for two days before testing.

      • Greg says

        Its not that odd at all. I have recently tried a few times using different branded yellow and black seeds, different vinegars (plain, apple cider etc) and different recipes. The net is full of “bitter mustard” stories with few solutions. Some folk think that letting the mustard mixture stand for a while for it to mellow.
        The bitterness is not the horseradish or acidic style sharpness you expect from a “strong” mustard. Its more the mouth-puckering astringent flavour of overpowering bitterness.
        I asked my daughter to taste my mustard mix. Her smile was wiped clean off her face, her face contorted and her one eye closed as she whispered something to me in a foreign language. That’s what I mean by bitter.

  13. Chris says

    Trial and error have taught me that home-made mustard can become very bitter depending on how long they are stored at room temperature. If you are sensitive to the bitters (some are more than others) don’t store at room temp for more than 12 hours or just place directly in fridge after mixing the seeds with your liquid of choice. One recipe out there calls for 3 days on the counter! Whew!
    Kevin’s right… now I just soak the seeds and place directly in fridge, couple days later I mix up perfection!

  14. Lauren says

    I did 5 TBSP of mustard seeds… 2 black and 3 yellow and then 5 TBSP of Tarragon Wine Vinegar… after just 3 hours, it appears that there is no more liquid left! Did I miss something along the way? Should I add more? I was expecting it to take a fill 20-24 hours, and based on some other postings, perhaps have some extra liquid. Any suggestions? Thanks!

    • says

      It would appear that all mustard seeds aren’t created equal! I’ve always had great success with that one to one ratio, so I don’t really know what to say. I guess I would just leave it be and process it after the prescribed time. So long as they didn’t start to dry out again!

    • says

      That is correct, Josh, and most manufacturers will mention exactly that on their label (as in “contains naturally occurring sulphites”). However, when sulphites appear as part of the list of ingredients, it means they’ve actually been added to the vinegar during production.

      Maybe I should add a note to that effect in the post. Thanks for bringing that to my attention.

  15. Karla says

    I can honestly say that this recipe has made my life infinitely better! Insanely good! You weren’t kidding about eating it by the spoonful. Thank you so much!

  16. ehkim911 says

    thanks for the great tips..
    I have just bought yellow and brown mustard seeds but they seem quite rough and dusty..
    do I need to wash them ? if so, how??

    Thanks in advance!!!

    • says

      I think it’s quite normal for mustard seeds to have a somewhat rough and dusty appearance, but if you feel they need to be washed, you can simply place them in a fine mesh sieve and rinse them under cold running water just before you use them.

  17. says

    Since lemon or lime are generally interchangeable with vinegar, I’m curious if you’ve ever tried them?
    I’ve been making my own mustard for years, even using a bit of oil, on occasion, but never lemon/lime.


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